Gluten & Dairy Free Banana Bread
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Ingredients
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2 cups The Wrote Oat all-purpose gluten-free flour See my notes below on my recipe for all-purpose flour. | |
1.5 tsp baking powder | |
1/2 tsp baking soda | |
1/2 tsp ground cinnamon | |
1/8 tsp ground nutmeg | |
1/4 tsp salt | |
1 tsp guar gum OR 1.5 tsp xanthan gum | |
2 eggs, beaten | |
4-5 mashed, ripe/over-ripe bananas | |
1/2 cup sugar | |
1/2 cup dairy-free butter, melted and cooled use dairy-free butter sticks, not the spread | |
1 tsp vanilla |
The Wrote Oat all-purpose gluten-free flour (this makes about 9 cups of flour): 21.5 oz white rice flour, 10 oz brown rice flour, 8 oz potato starch, 4 oz tapioca starch. For substitutes, see my post on gluten-free flours.
Directions
1.
1.
Preheat oven to 350*F.
In a large bowl, whisk to combine the dry ingredients, except the sugar.
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2.
2.
In a medium bowl, combine the wet ingredients and the sugar.
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3.
3.
Add egg mixture to dry ingredients and mix until combined.
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4.
4.
Pour batter into a greased bread pan and smooth the top.
Bake for 50-60 minutes until an inserted toothpick comes out clean.
Do not underbake; gluten-free bread needs to be baked longer than gluten-containing breads.
If the bread starts to get brown before it is done, cover the bread with foil and continue baking until done.
Cool on a wire rack and slice once mostly cooled.
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Notes
I like to serve banana bread slices with fresh strawberry butter. This is easy to make even with diary-free butter! Simply mash 1-2 strawberries with 3-4 Tbsp of dairy-free butter (the sticks work better than the spread from the tub).
Brenda Jenkins
Please send out more gluten free recipes. I also have to omit eggs.